Since the hubs and I just finished up our 5 day Usana Shake Reset, we don’t want to fall back into our unhealthy ways. So our first dinner, post diet was super healthy. Plus we love fish we regularly eat it at least once a week.
I bought Salmon fillets at our market, we used 4 simple ingredients for seasoning the fish and just coconut oil and a bit of pepper for the asparagus. I used 1 whole bunch of asparagus and about 1 lb of fresh salmon fillets.
We almost always grill our fish (hubs is the BBQ master around our families, so we bbq everything… EVERYTHING!!) Make sure you spray your fish basket with non-stick spray or give it a quick rub with some coconut oil. Hubs never measures any of his spices, so I just have best guests here…
- 2tbsp. balsamic vinegar
- 1tsp. parsley flakes
- 2 tsp. lemon pepper
- pinch of salt
Get the grill clean and going at a med-high temperature. Let the fish come to room temperature before putting on the bbq. Season the fish, balsamic, parsely then lemon pepper and a touch of salt. We use a fish basket for our bbq, but you could just as easily make a little foil tray if you don’t have a basket. If you do have a basket… I’m sure you know this already, but liberally spray it with cooking spray so the fish doesn’t stick! That means both sides of the basket! NO spray needed for the foil, since the juices will stay in there it will help to keep it from getting messy.
Place it skin side down on the barbecue and let it go to town. It will need about 5-8 minutes on this side. Once the skin is starting to look a little burnt (see photo…) you will want to turn it over. It will only need just a few minutes 3-5 on the second side.
Hubbys helpful tip: when you take the fish off the bbq, make sure you take the lid off immediately, otherwise it will tend to stick more!
Asparagus: Easy peasy, clean and trim your spears, turn your pan on to med-med high heat, pop a spoonful of coconut oil in once the pan has some heat to it. Once the coconut oil is in, go ahead and throw in the asparagus, put the lid on so it can steam. Turn your heat down to medium. every couple minutes give the asparagus a quick stir so you get color on all sides. Total cooking time is about 10 minutes for the asparagus.
Serve hot with the bbq salmon! We also have added rice to this dish (oooh saffron rice would be delicous!) or some quinoa.